Re: [new_distillers] Cold ferment hopeless?
It should re-start. I use to keep yeast 'starters'
from previous batches for my wines in the fridge. The
yeast will go dormant. The re-starting was not like
introducing fresh yeast but it always took.
--- tyler_97355 <kd7enm@...> wrote:
> If i had an active ferment at about 70f, and the____________________________________________________________________________________
> temperature dropped to
> 40f the ferment would slow down to a stop. If i
> gradually raised the
> temperature back up to 70f, would the ferment start
> back up again, or
> is the yeast dead?
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